This mini cheesecake recipe is made using deep bun tins to give you more room for the cheesecake filling. But you could also use ramekin dishes or small crocks to make these.
This is a baked cheesecake recipe, so serve them warm for a special treat for the family. Almost any cheesecake recipe can be used for mini cheesecakes, but be sure to try this recipe, either in mini version or full sized.
You could call this recipe a mini lemon cheesecake and for your dried fruit you could add dried lemons chopped up.
Really easy to make, these mini cheesecakes are a thrill to the taste buds.
The next time you are have friends over for an afternoon visit, offer them one of these easy mini cheesecakes and they will never want to leave.
On second thought, maybe you shouldn’t?
1 cup plain flour
1/4 cup butter
1/4 cup white vegetable fat (like Crisco or coconut oil)
2-3 tbsp cold water
1/2 cup curd cheese
1/4 cup butter, softened
1 egg yolk
1/4 cup fresh white breadcrumbs
1/4 cup caster sugar
3/4 cup mixed dried fruit
1 tbsp double cream
rind of 1 lemon grated
1 tbsp brandy
Pre-heat the oven to 425F
Measure the flour into a bowl and rub in the butter and vegetable fat with your fingers until the mixture resembles fine breadcrumbs.
Mix to a soft but not sticky pastry with the water.
Roll out the pastry thinly on a lightly floured work surface and use a 2 1/2 inch cutter to stamp out about 24 round circles.
Use these to line the bun trays and chill.
Mix the cheese with the butter and then stir in all the remaining ingredients.
Spoon generously into the chilled pastry trays and bake in the pre-heated oven for about 15 minutes or until the mini cheesecakes are beginning to brown on top.
Allow to cool slightly before serving.
These would be great with some fresh fruit on top when serving warm but if serving cold, add a big dollop of whipped cream on top. Your family will definitely want seconds.
Any way you serve these easy mini cheesecakes, everyone is going to love them.